Yield: 4 servings
Measure | Ingredient |
---|---|
400 grams | Spaghetti or tagliatelle; (400 to 450) |
\N \N | Salt |
60 grams | Rocket; tougher stems (60 |
\N \N | To 85) |
\N \N | ; removed and leaves |
\N \N | ; roughly chopped |
\N \N | A little olive oil |
\N \N | Freshly grated Parmesan cheese; to serve |
2 larges | Spri thyme |
1 \N | Bay leaf |
1 \N | Sprig rosemary |
1 \N | 700 gram jar Sugo Casa; or other |
\N \N | ; semi-pureed, plain |
\N \N | ; tomato sauce or |
\N \N | ; passata |
2 \N | Garlic cloves; crushed |
2 tablespoons | Olive oil |
1 teaspoon | Sugar; (1 to 2) |
\N \N | Salt and pepper |
FOR THE TOMATO SAUCE
1 For the Sauce: Tie the herbs in a bundle with string and put into a pan with the remaining ingredients. Bring to the boil and simmer gently for 25-30 minutes, stirring occasionally. Taste, adjust the seasoning and reheat when needed.
2 Cook the pasta in boiling salted water until al dente. Drain thoroughly, toss with olive oil to lubricate and pile into a hot serving bowl.
3 Quickly ladle over some of the hot tomato sauce, scatter over the rocket and serve straight away, tossing everything together at the table. Pass around a bowl of freshly grated Parmesan to sprinkle over the pasta.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.